FORMULASI DAN UJI AKTIVITAS ANTIBAKTERI GUMMY CANDY EKSTRAK BUAH ANDALIMAN (Zanthoxylum acanthopodium DC) TERHADAP BAKTERI Streptococcus mutans

Buah andaliman (Zanthoxylum acanthopodium DC) memiiki kandungan senyawa alkaloid, terpenoid, steroid, saponin, tanin serta flavonoid yang memiliki aktivitas antibakteri terhadap Streptococcus mutans. Gummy candy adalah salah satu varian permen yang memiliki tekstur lebih lembut, dapat dikunyah saat dikonsumsi dan disukai berbagai kalangan sehingga lebih efisien membantu mengurangi karies gigi. Penelitian ini bertujuan memformulasikan gummy candy ekstrak buah andaliman (Zanthoxylum acathopodium DC) yang memiliki aktivitas antibakteri terhadap Streptococcus mutans. Serbuk buah andaliman di ekstraksi dengan metode maserasi menggunakan pelarut etanol 70%. Pembuatan gummy candy 3 formula dengan konsentrasi 30% yaitu FI, FII, dan FIII menggunakan perbandingan gelatin dan maltodekstrin berturut turut 80,9% : 19,1 %, 84,5% : 15,5%, dan 88% : 12,%. Gummy candy setiap formula diuji mutu fisik dengan parameter organoleptik, kadar air, kadar abu serta uji stabilitas (rasa, bau, warna dan kekenyalan). Pengujian aktivitas antibakteri dilakukan dengan metode ALT. Hasil data yang didapat dianalisis secara statistik. Formula gummy candy ekstrak buah andaliman yang dibuat variasi gelatin dan maltodekstrin berpengaruh terhadap mutu dan stabilitas fisik. Penambahan gelatin tinggi menghasilkan kekenyalan yang baik. Ketiga formula memiliki aktivitas antibakteri Streptococcus mutans sediaan. Formula III gummy candy memiliki mutu, stabilitas fisik dan aktivitas antibakteri terhadap Streptococcus mutans yang paling baik. The Sichuan pepper (Zanthoxylum acanthopodium DC) contains alkaloids, terpenoids, terpenoid, steroid, saponins, tannins, and flavonoids which have activity antibacterical against Streptococcus mutans. Gummy candy has a softer texture, can be chewed when consumed, and is liked by various groups, making it more efficient in helping reduce dental caries. This purpose of this study was to formulate gummy candy the sichuan pepper extract (Zanthoxylum acathopodium DC) which has antibacterial activity against Streptococcus mutans. The Sichuan pepper powder was extracted by maceration method using 70% ethanol solvent. The preparation of 3 gummy candy with consentration 30% formulas namely FI, FII, and FIII uses a ratio of gelatin and maltodextrin successively 80,9% : 19,1 %, 84,5% : 15,5%, dan 88% : 12,%. Gummy candy for each formula was tested for physical quality with organoleptic parameters, moisture content, ash content and stability test (taste, semell, color and elasticity). Antibacterial activity testing using the ALT method. The results of the data can be analyzed statistically. The gummy candy formula of andaliman fruit extract made from variations of gelatin and maltodextrin has an effect on quality and physical stability. The addition of high gelatin produces good elasticity. All three formulas have antibacterial Streptococcus mutans activity. Formula III gummy candy has the best quality, physical stability and antibacterial activity against Streptococcus mutans.